Black Bean Bistro Burgers


  • 1 large onion, diced
  • 2 cloves fresh garlic, minced
  • 2 c. diced fresh mushrooms
  • 1 15-oz. can black beans, not drained
  • 1/3 c. diced yellow sweet bell pepper
  • 1 Tbsp. McKay’s chicken style seasoning
  • 1 tsp. parsley flakes
  • 1/4 tsp. ground cumin
  • 2 c. quick oats
  • 2 c. Pepperidge Farm stuffing mix or bread crumbs
  • 1 Tbsp. vegan Worcestershire sauce
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. dried oregano
  • 1 c. almond milk
  • 4 Morning Star Farms vegan grillers, thawed and crumbled


  1. Sauté onions, mushrooms and garlic in a medium skillet. Add burger crumbles and sauté until onions are tender.
  2. In a large mixing bowl, combine remaining ingredients and sautéed mixture, adding milk last. Mix well.  
  3. Shape into patties and place on oil-sprayed baking sheet. Spray tops of burgers too. Bake at 375 – 400 degrees for 15 minutes on each side.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.